Courgettes Cooked with Tomatoes

Tian de courgettes et tomates

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Inexpensive (in season)


  • 1 large onion weighing 150 g ( oz)
  • 400 g (14 oz) ripe but firm tomatoes
  • 300 g (10½ oz) slim dark green courgettes, firm to the touch
  • 1 clove of garlic
  • 4 tablespoons olive oil
  • ½ teaspoon thyme
  • salt, pepper

Special Equipment

  • 1 oven or gratin dish about 20 cm (8 inches) across


  1. Preheat the oven to 250°C/500°F/Mark 10. Peel the onion and slice it into fine rings. Soften in half the oil over a moderate heat, stirring with a wooden spatula. Do not allow the onion to brown.
  2. Using a potato-peeler, remove alternate 1 cm (½ inch) strips of peel from the courgettes to give a striped effect. Slice the courgettes finely and keep on one side.
  3. Remove the stalks from the tomatoes, slice them finely and keep on one side.
  4. Rub the oven-dish vigorously with the peeled clove of garlic. Spread the cooked onion (1) over the bottom of the dish and season lightly with salt and pepper. Arrange alternating rows of green courgette and red tomato slices on the bed of onion and season with salt and pepper. Sprinkle with the thyme and the remaining 2 tablespoons of oil.
  5. Cook, uncovered, for about 30 minutes, pressing the mixture down with the back of a slotted spoon from time to time. The vegetables should be well cooked and lightly browned.